Best 2 Mexican Chocolate Bread Pudding Recipes

Indulge in a culinary journey to the heart of Mexico with our tantalizing Mexican Chocolate Bread Pudding. This delectable dessert seamlessly blends traditional Mexican flavors with the comforting warmth of bread pudding. Savor the rich, velvety texture of the bread pudding infused with the captivating flavors of Mexican chocolate, spices, and vanilla. Discover a harmonious balance of sweetness, spice, and a hint of heat in every bite. Whether you're a seasoned baker or just starting, our easy-to-follow recipes guide you through the process of creating this delightful treat. We cater to various dietary preferences, offering both classic and vegan versions of the recipe, ensuring everyone can savor the magic of Mexican Chocolate Bread Pudding. Embark on this culinary adventure and satisfy your sweet cravings with a taste of Mexico.

Here are our top 2 tried and tested recipes!

MEXICAN CHOCOLATE BREAD PUDDING WITH KAHLUA CARAMEL SAUCE

Mexican Chocolate Bread Pudding With Kahlua Caramel Sauce image

Chocolate, Caramel and Kahlua -- need I say more? I have not tried this yet, but it is on my short list of recipes to try.

Provided by DailyInspiration

Categories Dessert

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 19

Ingredients

2 tablespoons butter, melted
granulated sugar, for dusting the pan
7 egg yolks
1/2 cup sugar
2 cups whole milk
2 cups cream
3 ounces mexican chocolate, coarsely chopped
3 ounces bittersweet chocolate, coarsely chopped
1/4 teaspoon salt
1 teaspoon vanilla
1/8 teaspoon nutmeg
2 tablespoons Kahlua
7 cups brioche bread, cut into 1/2 cubes (crusts removed)
1/2 cup sugar
1/4 cup water
1 pinch cream of tartar
1 cup cream
1 tablespoon Kahlua
powdered sugar, for dusting

Steps:

Preheat oven to 375 degrees. Butter 12 ramekins or a large gratin dish. Dust with granulated sugar.
Bread Pudding: Whisk the egg yolks in a bowl with the 1/2 cup sugar. Heat the milk and cream in a saucepan over medium heat until steamy but not boiling. Turn off the heat and add the chocolates, salt, vanilla, nutmeg, and Kahlua. Stir to mix. While whisking, pour over the egg yolks/sugar mixture. Gently fold in the bread cubes. Transfer the pudding mixture to ramekins (filled just up to the top) and put on a baking sheet, or use a gratin pan. Bake until nicely browned and set, about 30 minutes (for ramekins) and 45 minutes for gratin pan.
Kahlua Caramel Sauce: Combine 1/2 cup sugar, 1/4 cup water and cream of tartar in a small saucepan. DO NOT STIR. Bring to a boil and cook until the caramel browns. When the caramel is medium brown, remove from heat and carefully add 1 cup of cream and simmer. Add Kahlua.
To serve: Ladle a layer of sauce onto each plate and unmold the ramekin and put the pudding on top of the sauce; or if in a gratin pan, place a large spoonful of bread pudding on top. Dust with powdered sugar and serve warm.

MEXICAN CHOCOLATE BREAD PUDDING

Mexican Chocolate Bread Pudding image

Provided by Marcela Valladolid

Time 2h5m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

1 tablespoon unsalted butter, for greasing
5 cups (1-inch) bread cubes, preferably 1 day old (from about 3 bolillo rolls or 3/4 of a loaf of French bread)
2 3/4 cups whole milk
2 (3.1-ounce) discs Mexican chocolate,* chopped (recommended: Ibarra)
1 cup granulated sugar
2 whole eggs
3 large egg yolks
1/3 cup raisins
1 tablespoon ground cinnamon
Powdered sugar, for dusting

Steps:

Butter an 8 by 8 by 2-inch glass baking dish. Set aside.
Place the bread cubes in the prepared baking dish. Bring the milk to a simmer in a large heavy saucepan. Remove from the heat. Add the chocolate and whisk until melted and smooth.
Using an electric hand mixer, beat the sugar, eggs, and egg yolks in a medium bowl until blended. Gradually whisk the chocolate mixture into the egg mixture. Add the raisins and cinnamon. Pour the custard over the bread. Let the mixture stand for 1 hour (some custard will not be absorbed). Can be prepared and refrigerated for up to 2 hours ahead.
Preheat the oven to 350 degrees F.
Bake until just set and the center moves slightly when the dish is shaken, about 45 minutes. Dust with powdered sugar and serve warm or at room temperature.

Tips:

Use a high-quality Mexican chocolate for the best flavor. Look for a chocolate that is dark and rich, with a smooth texture.
If you can't find Mexican chocolate, you can use a combination of semisweet chocolate and cinnamon. Use 8 ounces of semisweet chocolate and 1 teaspoon of cinnamon.
Use a stale or day-old baguette for the bread pudding. This will help the bread to absorb the custard and give the pudding a firm texture.
If you don't have a stale baguette, you can toast fresh baguette slices in the oven before using them.
Don't overmix the custard. Overmixing will make the custard tough.
If you are using a Dutch oven to bake the bread pudding, preheat the oven to 350 degrees Fahrenheit. If you are using a baking dish, preheat the oven to 375 degrees Fahrenheit.
Bake the bread pudding until the custard is set and the top is golden brown. This usually takes about 45 minutes.
Serve the bread pudding warm or at room temperature.

Conclusion:

Mexican chocolate bread pudding is a delicious and easy-to-make dessert. It is perfect for a special occasion or a simple weeknight meal. The bread pudding is rich and chocolatey, with a creamy custard filling. The bread pudding is also topped with a crunchy streusel topping. If you are looking for a delicious and unique dessert, Mexican chocolate bread pudding is the perfect recipe for you.